Baba Ganoush is a dip made from roasted aubergine. It is very popular in the Levant (Lebanon, Syria, Jordan, Palestine and Israel). Serve it with some flatbread, like pita bread!

Baba Ganoush (Roasted Aubergine Dip)

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Baba Ganoush is a dip made from roasted aubergine. It is very popular in the Levant (Lebanon, Syria, Jordan, Palestine and Israel). Serve it with some flatbread, like pita bread!

Baba Ganoush (Roasted Aubergine Dip)
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 aubergine
  • 4 tablespoons of lemon juice
  • 1 tablespoon of tahini (sesame paste)
  • 2 tablespoons of toasted sesame seeds
  • 2 cloves of garlic, cut finely
  • 1 teaspoon of ground cumin
  • 1-2 tablespoons of extra virgin olive oil
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Preheat your oven (200C).
  2. Grease a baking tray.
  3. Put the aubergine on the baking tray and prick holes in it with a fork. Roast it in the oven for 30-40 minutes. Turn regularly.
  4. Put the roasted aubergine in a bowl with cold water. Remove it from the water and remove the skin.
  5. Put the aubergine, lemon juice, tahini, sesame seed and garlic in a blender and blend it until the ingredients are combined.
  6. Add salt and pepper to taste.
  7. Gradually mix in the oil.
  8. Put the baba ganoush in the fridge at least 3 hours before serving.

Tip: Add some green chillies for a spicy kick!

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EmmyBaba Ganoush (Roasted Aubergine Dip)

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